Relationship between Breakfast and Academic Grades of Medical Students College in Queen Arwa University, Yemen
DOI:
https://doi.org/10.58963/qausrj.v28i28.302Keywords:
Breakfast , Academic Performance , Food QualityAbstract
This study aims to investigate the relationship between breakfast quality and academic performance among medical students at Queen Arwa University, Yemen. A standardized questionnaire was used to collect data from 212 students, with 35.6% males and 64.4% females. The survey included questions regarding dietary habits, health aspects, and the impact of breakfast consumption on academic performance. The findings indicated that 40.6% of students had high breakfast quality, 54.7% had moderate quality, and 4.7% had low quality. However, there was no significant effect between breakfast quality and academic performance (P=0.668) or between breakfast consumption and student grades (P=0.945). The study observed that most students consume breakfast at a moderate level, highlighting the need for further research with a larger and more diverse sample to gain deeper insights. The study recommends raising awareness among students about the importance of a healthy breakfast and its role in improving cognitive and academic performance, especially in academic environments.
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